These whole wheat apple raisin muffins are made with 100% whole grains, and sweetened naturally using applesauce and maple syrup. Perfect for healthy breakfast!
Ready in 25 minutes
I’m one of those people who forgets to eat.
Or, really, more accurately, I’m too lazy to eat. Actually, as I type out this very post, I’m hungry. But it sounds like entirely too much work to get up from my desk and go find something to eat. So, I say, “Oh, I’m just going to write this post, and then I’ll eat.” Because, procrastination. And then two hours go by and I haven’t eaten and I have a headache and I’m ravenous and I eat two stale Pop Tarts and Slim Jim out of desperation and feel crappy the rest of the day.
Well, not really, but when you have the opportunity to use a Gilmore Girls quote, you go with it.
The key to me beating this urge to skip eating is to prep food. Having healthy, grab-and-go food in my kitchen is an absolute must for me. Being proactive and well-prepared is the only way I can conquer my well-ingrained laziness. Go figure.
I know food prepping isn’t for everyone, but it is vital to my healthy lifestyle. I carve out a few hours each and every week to prep a few healthy foods for the upcoming workdays. This week, I made a batch of superseed crackers, some white bean dip, date balls, hard-boiled eggs, and a big batch of these whole wheat apple raisin muffins.
“Muffin” is usually code word for “cake you can eat for breakfast without people looking at you weird,” but I promise, these muffins really are more breakfast-food-like and less dessert-like. They are made with 100% whole wheat flour—but they don’t taste like cardboard. They’re lightly sweetened using natural sweeteners like applesauce and maple syrup—but they aren’t so sweet you need a root canal. They are perfect with a mug of tea or a cup of coffee. I like to have mine with a big green smoothie on the side.
These muffins freeze wonderfully, too. In fact, I store these muffins in the freezer, and then when it’s time to nosh on them in the morning, I just heat one up for 20 seconds in the microwave, or let it rest on the counter for about 10 minutes before digging in. If I was really on my food prepping game (and had the extra freezer space), I’d triple or quadruple this recipe and keep a nice muffin stash for easy breakfasts.